Photo: Tara Donne; Styling: Alistair Turnbull
This recipe was adapted from Slow Fires. Feel free to substitute oxtails or beef shanks for the short ribs.
Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.
Serves 8 (serving size: about 2/3 cup beef mixture and about 1 1/2 teaspoons parsley mixture)
1. Combine first 10 ingredients in a Dutch oven over high heat. Cook 8 minutes or until salt and sugar dissolve, stirring occasionally; remove from heat. Cool completely. Place beef in brine; cover and refrigerate overnight.
2. Remove beef from brine; pat dry. Refrigerate, uncovered, 6 to 24 hours or until dry and tacky.
3. Heat a large enameled cast-iron Dutch oven over medium heat. Add 3 tablespoons oil; swirl to coat. Season beef with pepper. Place half of beef in pan; cook 15 minutes, turning to brown on all sides. Remove from pan. Discard oil. Repeat procedure with remaining 3 tablespoons oil and beef, reserving 1 tablespoon oil in pan.
4. Preheat oven to 325°. Add onion, celery, carrot, and grated garlic cloves to pan; cook 15 minutes, stirring frequently to scrape up browned bits. Add tomato paste and anchovies; cook 5 minutes, stirring frequently. Add oregano and paprika; cook 1 minute. Add wine, vinegar, and agave; simmer 10 minutes or until liquid is almost gone. Add stock; bring to a simmer.
5. Return beef to pan. Spoon vegetables over beef; simmer 5 minutes. Cover and braise at 325° for 3 hours, basting every 30 minutes.
6. Remove beef from pan. Cool liquid slightly; skim and discard fat from surface of liquid. Remove meat from bones; discard bones. Cut beef across the grain into slices. Bring vegetable mixture to a boil over medium-high heat; reduce heat, and simmer until reduced to 3 cups or until slightly thickened, stirring frequently. Return beef to pan. Refrigerate overnight, or serve immediately.
7. Combine parsley, rind, and garlic. Sprinkle over beef.